Coconut Recipes

German chocolate cake from scratch with a cooked coconut-pecan frosting. Three layers of buttermilk chocolate cake topped with a rich, chewy caramel-style filling.

Japanese Fruit Pie is a Southern American chess-style pie filled with dates, coconut, and nuts in a sweet egg custard. Mix, pour, bake. Despite the name, it's pure Southern comfort.

Cumi-Cumi Isi is Indonesian stuffed squid filled with seasoned red snapper and simmered in a fragrant coconut milk sauce with lemongrass, chili, and candlenuts. Rich, tender, and deeply aromatic.

No-bake cranberry eggnog cheesecake with a coconut cookie crust, swirled cranberry sauce layers, and a fluffy gelatin-set cream cheese filling. A showstopping Christmas dessert.

Haupia pumpkin pie combines Hawaiian coconut pudding on top of a spiced pumpkin filling with shredded coconut and whipped cream. A tropical twist on classic pumpkin pie.

Bread machine luau bread with crushed pineapple, coconut, macadamia nuts, shredded carrots, and brown sugar. A tropical Hawaiian-inspired loaf on the sweet bread setting.

Cherry pineapple upside-down cake with brown sugar glaze, pineapple rings, maraschino cherries, and a coconut-vanilla scented cake. A retro lower-fat take on the classic.

Raspberry chews layer buttery shortbread, seedless raspberry jam, coconut, and almond meringue into chewy bar cookies. A vintage bar cookie that's equal parts soft and crunchy.

Carrot zucchini cake with shredded coconut and cinnamon, topped with orange cream cheese frosting. Moist from grated vegetables and oil, no butter in the batter.

Chicken korma marinated in yogurt with freshly ground spices, simmered with a poppy seed-cashew-almond paste, coconut, and green chilies. A rich South Indian curry.

Thai lobster and scallop curry with coconut milk, red curry paste, and fresh basil. Tender seafood in fragrant coconut broth with sweet pepper, mushrooms, and chili-garlic heat over rice.

Ayam Kacang Bukittingga is a Sumatran peanut chicken braised in coconut milk with a fragrant spice paste of red chiles, ginger, turmeric, and garlic. Rich, nutty, and deeply aromatic.

Traditional Filipino bibingka made with sticky mochi rice, coconut milk, and dark brown sugar baked on banana leaves. Chewy, sweet, and caramelized on top with a broiled golden crust.

Bakery-sized oatmeal cookies loaded with chopped dates, walnuts, coconut, and sesame seeds, spiced with cinnamon, allspice, and almond extract. Crisp edges, chewy centers.

Custard-rich bread pudding made with egg bread, vanilla, and warm nutmeg. Customize it with jam swirls, cherries, raisins, or a sprinkle of coconut and cinnamon.

Thai tom kha gai: creamy coconut chicken soup fragrant with galangal, lemongrass, bergamot leaves, and fresh chilies. Tangy, rich, and aromatic in every spoonful.